Cacio e Pepe Chips
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1 tablespoon coarsely ground black pepper
- 1 (8-ounce) bag kettle-cooked potato chips
- 1 1/2 ounces pecorino, finely grated (about 1 1/2 cups)
- Carbohydrate 17 g(6%)
- Cholesterol 26 mg(9%)
- Fat 16 g(25%)
- Fiber 1 g(4%)
- Protein 10 g(20%)
- Saturated Fat 5 g(26%)
- Sodium 504 mg(21%)
- Calories 249
Preparation Preheat oven to 425°F. Arrange potato chips in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Remove from oven and immediately top with remaining cheese and pepper. Let cool, then transfer to a serving bowl.
Preparation Preheat oven to 425°F. Arrange potato chips in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Remove from oven and immediately top with remaining cheese and pepper. Let cool, then transfer to a serving bowl.
